The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1887-06-22
HOUSEHOLD MATTERS.
Soap.

making, we learn that there IS soap anu
soap. SAYS a writer in Good Housekeeping.
The real article free from adulterations,
injurious or useless, is never the cheapest.
Poor brands contain pulverizcd marble,
tale or other mineral powders to give in
creased weight. Marble dust costs less
than one cent per pound, and sometimes
each pound cake contains fully one-quar-
ter of its weight of mineral matter.
The editor of a scientific magazine not
long since analyzed certain brand which
had attained some degree of popularity
for the toilet, and had received the In
dorsement of several celebrated persons
He found IN it large admixture of fine
sand. His process is long one, but any
housekeeper who chooses can test the
quality of soap in this simple manner:
Shave an ounce of soap and put in
small bottle; nearly fill with alcohol and
place in hot water till the contents are
dissolved, taking care to have no posi-
bility of ignition. Set IT away to cool
and thicken; if no sediment appears the
soap is good. =,
1t is better way to buy only the
favorite brand of we'll known manu-
facturcr. A noted chemist says: THE
| label and trademark of known, rcli-
able and responsible manufacturer is the
best protection the public can have
against frauds, limitations and counter
feits. "When the manufacturer uses
some fictitious name on fancy brand,
no matter how attractive the soap may
be, beware of it." Its ingredients, dis
eu:sed under many shapes and delicate
perfumery, may be repulsive or noxious.
A strong, rank soap will also be
avoided by the prudent houskeeper;
whatever attacks living tissue rendering
the fingers shriveled and sore, is ruinous
to garments and fabrics. In such cases,
the alkali, not thoroughly combined with
the fat is left free to eat into the cloth
ing. And it is evident that what is too
harsh for vegetable fibre is not fit for
contact with the skin.
Recipes.
CANNING CURRANTs.- the fruit
in the kettle with very little water, and
as soon as they begin to boil, add one
half pound of sugar for each quart of
berries. Boil six minutes; remove from
the fire and put into cans.
DRIED RHUBARB.-Prepare the same
as for pies, by peeling the stalks and cut
ting into pieces an inch long. Spread
it on plates not pans, and place in
warm oven. 1t should dry quickly, and
then be put away in paper bags.
SpIcED HAM.-Select small ham,
from eight to ten pounds, and have your
butcher take out the bone. Fill the ham
with mace, allspice and cloves, put into
white cotton bag and sew it up, and boil
until thoroughly done. Take off the
bag, then bake in q hot oven until
Drowned.
MoLAssEs COOKIES: Bring to a scald
one cup of molasses. stir into it level
tcaspoonful of soda; pour it, while foam
ing, over one cup of sugar and one egg,
previously we'll beaten together then
add one tablespoonful of vinegar, a tea
spoonful of ginger; mix very hard and
roll very thin and bake brown. The
omission of milk and shortening is inten-
tional.
PEACH PIE.-Cover deep pie plate
with pastry not too rich, and set in a
moderate oven and let dry so that it will
not be soggy. Let it cool when dried
and fill with cut-up peaches. Take
half dozen soft peaches, peel, take out
the pits, and place in thin muslin cloth.
Wash out the juice and pulp with
wooden spoon. Pour on this half-cup.
full of boiling water. Sweeten and
thicken with teaspoonful of cornstarch.
Sweeten the peaches in the pie with
plenty of powdered sugar. Pour over
the thickened juice and cover with rich,
thin crust, having several slashes in the
centre to let out the steam. With the
finger press gutter around the edge of
the pie, making little hole occasionally
so that the juice will not lun over. Bake
in quick oven. When done sift pow
dered sugar over the crust and serve with
pitcher Of cream.